| Abstract: | Detailed study of the fermentation of wort by Saccheromyces cerevisiae on a pilot scale showed that all the oxygen and considerable quantities of certain amino acids present in the wort were absorbed by the yeast before active fermentation commenced. The pH fell rapidly after pitching and reached a constant level after 32 hr. The α acids and iso α acids in the wort diminished in parallel with the decrease in pH and the increase in concentration of suspended yeast, respectively. Esters and higher alcohols appeared as the carbohydrate content of the wort diminished. Their production did not parallel the uptake of amino acids or changes in the amount of suspended yeast. The level of diacetyl reached a maximum when valine was fully taken up from the wort. Distillation of fermenting wort caused production of diacetyl. |
